Gordon Ramsay’s Scallop Recipe doused in a smooth and flavorful lemon garlic butter sauce, can be on the table in under 10 minutes. The best dish ever, hands down.
💗 Why You’ll Love This Scallop Recipe:
- Quick and Easy: This recipe is simple and quick to make, perfect for a tasty meal in no time.
- Perfectly Seared Scallops: Follow his method for achieving a golden crust on the outside and tender inside of the scallops.
- Burst of Flavors: The combination of garlic, white wine, lemon juice, and parsley creates a delightful flavor profile.
- Impressive Presentation: It’s an impressive dish that’s sure to impress your guests with its professional touch.
❓ What Is Gordon Ramsay’s Scallop Recipe?
Gordon Ramsay’s Scallop Recipe is for seared scallops cooked in olive oil and butter, seasoned with garlic, salt, and pepper, then deglazed with white wine or broth and finished with lemon juice and parsley.
📜 Gordon Ramsay Scallop Ingredients
- 2 Tablespoons olive oil
- 1 1/4 pounds (600 grams) scallops
- 3 tablespoons unsalted butter, divided
- 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
- Salt and fresh ground black pepper to taste
- 1/4 cup dry white wine or broth
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
👩🍳 How To Make Gordon Ramsay Scallop
- Thaw frozen scallops in cold water. If there is a side muscle linked to the scallops, remove it. Dry completely with paper towels.
- Over medium heat, heat the olive oil in a large pan or skillet to a sizzling glow. Do not crowd the pan with the scallops; add them in a single layer.
- Toss to coat in salt and pepper, then fry for 2 to 3 minutes on one side (until a golden crust forms), then turn and continue to fry for another 2 minutes, or until crisp, lightly browned, and cooked through (opaque). Take it out of the pan and put it on a plate.
- Melt 2 tablespoons of butter and use a wooden spoon to scrape the browned scallop bits from the bottom of the pan. Cook the garlic for a minute, or until it’s aromatic.
- Add the wine (or broth) and boil for two minutes, or until the liquid has reduced by approximately half. Toss in the last tablespoon of butter and the squeezed lemon juice.
- Turn off the heat and add the parsley as a garnish before placing the scallops back into the pan.
💭 Recipe Tips
- Quality Scallops: Start with fresh, high-quality scallops for the best results. Frozen scallops work too, but ensure they are properly thawed and dried.
- Hot Pan: Preheat the pan until it’s sizzling hot before adding scallops. A hot pan helps in achieving that desirable golden crust.
- Don’t Overcrowd: Avoid overcrowding the pan; scallops should be in a single layer to sear evenly.
- Deglazing: Deglaze the pan with white wine or broth to create a flavorful sauce. Scrape up the browned bits from the pan for added depth.
🥗 What Pairs Nicely With Scallop?
Scallops are a delightful and flexible addition to a wide variety of dishes including polenta, grilled vegetables, lemon asparagus risotto, lemon caper pasta, quinoa salad, crispy Brussels sprouts, mashed potatoes, rice, mango avocado salsa, and steak.
🎚 How To Store Leftover Scallops?
- In The Fridge: Keep scallops in the fridge for up to 2 days in a tightly sealed container.
- In The Freezer: Leftover scallops can be frozen for up to 2 months when preserved in a freezer-safe bag. Put in the fridge to defrost before reheating.
🥵 How To Reheat Scallop?
- Stove: Throw scallops in a pan with a little butter and heat for 1 to 2 minutes per side over low to medium heat.
- Microwave: Arrange scallops in a microwave-safe dish then cover in a wet paper towel and heat for 20 to 30 seconds at a time until heated.
- Air Fryer: Set the temperature of the air fryer to 350 degrees Fahrenheit then spread scallops in a single layer and heat for 3 minutes, or until hot.
FAQs
Do you flip scallops when cooking?
Yes, you should flip scallops when cooking cook the scallops for 2 minutes on one side, then flip and continue cooking for another 2 minutes or until done.
Why did my scallops not sear?
Your scallops may not sear if the pan isn’t hot enough searing requires a very hot pan to create the desired golden crust.
Are scallops supposed to be gummy?
No, scallops are not supposed to be gummy if they overcook, they become rubbery and chewy.
How do you tenderize scallops?
You can tenderize scallops by soaking them in milk the enzymes in the milk help break down proteins, resulting in a more tender texture.
Gordon Ramsay Scallop Nutrition Facts
Amount Per Serving:
- Calories 126
- Total Fat 1g
- Saturated Fat 0.3g
- Trans Fat 0g
- Cholesterol 46mg
- Sodium 756mg
- Potassium 355.9mg
- Total Carbohydrates 6.1g
- Dietary Fiber 0g
- Sugars 0g
- Protein 23g
Gordon Ramsay Scallop Recipe
Description
Gordon Ramsay’s Scallop Recipe doused in a smooth and flavorful lemon garlic butter sauce, can be on the table in under 10 minutes. The best dish ever, hands down.
Ingredients
Instructions
- Thaw frozen scallops in cold water. If there is a side muscle linked to the scallops, remove it. Dry completely with paper towels.
- Over medium heat, heat the olive oil in a large pan or skillet to a sizzling glow. Do not crowd the pan with the scallops; add them in a single layer.
- Toss to coat in salt and pepper, then fry for 2 to 3 minutes on one side (until a golden crust forms), then turn and continue to fry for another 2 minutes, or until crisp, lightly browned, and cooked through (opaque). Take it out of the pan and put it on a plate.
- Melt 2 tablespoons of butter and use a wooden spoon to scrape the browned scallop bits from the bottom of the pan. Cook the garlic for a minute, or until it’s aromatic.
- Add the wine (or broth) and boil for two minutes, or until the liquid has reduced by approximately half. Toss in the last tablespoon of butter and the squeezed lemon juice.
- Turn off the heat and add the parsley as a garnish before placing the scallops back into the pan.
Notes
- Quality Scallops: Start with fresh, high-quality scallops for the best results. Frozen scallops work too, but ensure they are properly thawed and dried.
- Hot Pan: Preheat the pan until it’s sizzling hot before adding scallops. A hot pan helps in achieving that desirable golden crust.
- Don’t Overcrowd: Avoid overcrowding the pan; scallops should be in a single layer to sear evenly.
- Deglazing: Deglaze the pan with white wine or broth to create a flavorful sauce. Scrape up the browned bits from the pan for added depth.
Gordon Ramsay Scallop Recipe